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	Tuesday September 27, 2011
Inside Info: Meter Buying Guide Successfully managing diabetes means relying on one piece of essential equipment: your blood-glucose meter. The meter readings help guide you to better food choices and let you see how everything—from stress to exercise—affects your blood sugar. Knowing your blood-sugar numbers gives you a potent tool to help you reverse diabetes. But meter technology and features change rapidly, and the range of choices can be bewildering. However, that variety also let's you find a unit that matches your particular needs and preferences. To sort through the multitude of meters and find one that's right for you, check first with your doctor, who may have a preference. And be sure to ask if your health insurer requires you to buy a specific model. When evaluating the choices, consider the following factors. Ease of use. Meters come in different sizes and shapes—some as small as credit cards—so choose one that is comfortable for you to use. Some require bigger drops of blood than others, which may be an issue if you have poor circulation. If you have vision problems, choose a meter with larger displays. Newer meters may offer alternate site sampling, meaning you don't need to prick your finger, but can use another part of your body. Storage capacity. If you're type 1 or have type 2 and are taking insulin or medication, you'll probably be taking more readings than if you have type 2 and control your diabetes through diet and exercise. Most meters hold 200 to 450 results. Often the trade-off is size of meter vs. storage capacity, and in general, the larger the meter, the more storage. Connectivity. If you're testing a lot, you may want a meter with a built-in memory to help you keep track of the dozens of results you'll accumulate between doctor visits. Some units also have data ports that allow you to download this information into diabetes-management software on a personal computer. On the other hand, if you're only testing a couple of times a day or less, you will be paying for bells and whistles you may not need. And always check with your doc to be sure the meter's software is compatible with his. Battery type and life. Some units use standard batteries you can find in any pharmacy or discount store, while others take less common (and often pricier) batteries that may be harder to find. Still others don't have replaceable batteries at all, so you have to get a new meter when yours dies. Such units usually last for thousands of readings, but how many thousands will vary from one model to the next. Reading speed. Find out how fast the meter spits out a reading: Most deliver in less than a minute, but the difference between, say, 40 seconds and five can be significant if you're late for an appointment or you're on the job. Cost. Most popular meters run in the $65 to $70 range; prices will vary depending on features. Insurers will usually pick up the cost of a meter, but even so, manufacturers routinely offer deep discounts, rebates, trade-ins—even give them away free—to get a unit into your hands where they get the benefit of the real expense: buying the test strips. The cost of the strips can range from 50 cents to about $1 each. Figure out how much you're testing to calculate the real cost over a month and year. Turkey, Chestnut & Barley Soup One of the best parts of roasting a turkey is making a big pot of soup from the rest of the bird. The wonderful aroma wafting through the house will let your family know they're in for a hearty, satisfying meal—and one that's healthy, too. Serves 8 Ingredients: Stock 1 turkey carcass (from at least a 12-pound bird) or 5 pounds turkey parts, on bone 1 large yellow onion, peeled and quartered 2 large celery stalks, coarsely chopped 10 sprigs each fresh parsley and thyme 1 large bay leaf 12 black peppercorns 1 teaspoon salt Soup 2 pounds cooked turkey breast (boneless) 3 large carrots, peeled and chopped 4 large turnips, peeled and chopped 4 large celery stalks, chopped 6 ounces pearl onions, peeled 1 cup pearl barley 8 ounces Brussels sprouts, halved or chopped 1 cup coarsely chopped chestnuts 1/4 cup chopped fresh parsley  Preparation: 1    Begin by making the stock. Break up the turkey carcass, discarding any skin, and place in an 8-quart stockpot. Add enough cold water to cover (about 12 cups), and bring to a boil over high heat; skim off any foam with a slotted spoon. Add the remaining ingredients for the stock and return to a full boil. If you're not roasting a bird, use low-sodium canned chicken broth instead of the homemade stock. 2    Lower the heat and simmer the stock gently, uncovered, for 1 1/2 hours. Strain and discard the bones and vegetables (you need 9 cups stock). Skim off any fat and return the stock to the stockpot. 3    To make the soup, return the stock to a boil. Remove the skin from the turkey breast and cut the turkey into bite-size pieces (you need 6 cups). Add the turkey to the stockpot, along with the carrots, turnips, celery, onions, and barley. Simmer the soup, uncovered, until the barley is tender, about 30 minutes. 4    Add the sprouts and chestnuts and simmer just until the sprouts are crisp-tender, about 5 minutes. Sprinkle with the parsley and serve steaming hot. Per serving: 302 cal, 2 g fat (0 g sat), 33 g carbs, 39 g protein, 6 g fiber, 95 mg chol, 347 mg sodium 5 Things You Can to Do with Barley Barley is one of the richest sources of cholesterol-lowering soluble fiber, but people don't often think to include it in their diets—maybe because they aren't sure how. And you may be one of them. Here are some ideas to get you started. • Add barley to soups and stews as a more nutritious alternative to pasta or noodles. • Make a side dish by sautéing vegetables such as onions, garlic, and carrots, adding barley and herbs such as sage and thyme, and then simmering in water according to the package directions. • Try a barley salad topped with a sprinkling of Parmesan cheese. • Add barley to chili as a textured thickener that lets you to use less meat. • Use it in place of rice to stuff bell peppers.   Until next issue, here's to good health! Neil Wertheimer Editor in Chief, Reverse Diabetes	Advertisement 30 Minutes to a Healthy Heart A renowned heart specialist reveals his special treatment that reduces the risk of heart attack. Kitchen Cabinet Cures 1,001 Homemade remedies for your good health. 90% of all heart attacks can be avoided!        -- 30 Minutes to a Healthy Heart
This weekly newsletter is from Reverse Diabetes, a multimedia resource from Reader's Digest to help people with diabetes take control of their health. Look for Reverse Diabetes magazines at newsstands everywhere; Reverse Diabetes books wherever books are sold; and daily tips and conversation at www.Facebook.com/ReverseDiabetes. View our Privacy Policy. Unsubscribe | Subscribe | Privacy Policy Have questions, comments, or suggestions? Email the editors today. Just click here! Reader's Digest Association 750 Third Avenue, 4th Floor, New York, NY 10017 Copyright © 2011 Reader's Digest Association, Inc. All rights reserved.

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	Tuesday September 20, 2011
Begin Your Day by Losing Weight How would you like to wake up and do something that helps you lose weight? It's as easy as eating breakfast. Studies show that breakfast eaters weigh significantly less than people who skip morning meals and who eat more later in the day—probably because they become so hungry that overeating is inevitable. Having breakfast kicks your calorie-burning furnace into gear and keeps it burning hot throughout the morning. And, of course, it helps prevent dangerous blood-sugar lows. For some of us, eating breakfast is a little difficult. We're running around trying to dry our hair, get the kids ready for school, and find the car keys. (Why aren't those keys where we left them?) These five tips can help put your morning in order, guide you to some of the best breakfast alternatives, and get you out the door on time. Put eating first. Try to have breakfast shortly after getting out of bed. That way, you'll eat before you remember that you have to take out the trash, walk the dog, pay bills, or do any other distracting tasks that gobble up your time. Plan on protein. One challenge with breakfast is getting protein into your meal. When you're not eating eggs (which are rich in protein), look to nonfat milk, yogurt, and peanut butter. For the fastest complete breakfast possible, grab a container of fat-free, sugar-free yogurt with three to four tablespoons of high-fiber cereal or a palmful of ground flaxseeds and sliced fruit. Top high-fiber cereal with fruit. Look for a whole-grain brand that contains five grams or more of fiber per serving. Some also include a substantial amount of protein. A high-fiber cereal plus fat-free milk counts as your carbohydrate and protein servings. Just top with fruit, and you'll have a perfect Plate Approach meal. Add veggies. How about a two-egg omelet filled with 1/2 cup vegetables (such as sautéed onions, green peppers, and mushrooms) and topped with an ounce of shredded fat-free sharp cheddar cheese, served with a slice of whole-wheat toast? Or a fried egg on a whole-grain English muffin with several slices of tomato and an ounce of reduced-fat cheddar cheese? Go on the clock. A nutritious breakfast only takes a minute. Yep, that's about all you need to cook up a hot egg sandwich. Pop whole-grain bread into the toaster. Crack an egg into a saucer and whisk it with a fork. Microwave on high for 30 seconds, whisk again to keep the edges from overcooking, then nuke it for another 30 seconds. You have breakfast you can take out the door with you.   Super-Start Breakfast Muffins Muffins are the perfect portable breakfast. Easy to grab on the run, they provide the energy boost your body needs to start the day. This particular recipe is packed full of hearty ingredients such as whole-wheat flour, wheat germ, and raisins, which contribute the fiber, vitamins, and minerals your body needs. Makes 12 muffins Ingredients: 1/2 cup whole-wheat flour 3/4 cup all-purpose flour 2 teaspoons baking soda Pinch salt 1/4 teaspoon ground cinnamon 1/4 cup brown sugar 2 tablespoons wheat germ 3/4 cup raisins 1 container (8 ounces) plain low-fat yogurt 3 tablespoons canola oil 1 egg Zest of 1/2 orange 3 tablespoons orange juice Preparation: 1    Preheat the oven to 400°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. Set aside. 2    Sift the flours, baking soda, salt, and cinnamon into a large bowl. Stir in the sugar, wheat germ, and raisins, and make a well in the center of the dry ingredients. 3    Lightly whisk together the yogurt, oil, egg, orange zest, and juice. Pour the liquid ingredients into the well of dry ingredients and stir together, mixing only enough to moisten. Do not beat or overmix. 4    Spoon the mixture into the muffin tray, dividing it equally among the cups. Bake until the muffins are golden brown and the centers are firm when gently touched, about 15 to 20 minutes. Leave muffins to cool in the tray for 2 to 3 minutes, then turn out onto a wire rack. The muffins are best eaten freshly baked, preferably still slightly warm from the oven, but can be cooled completely and then kept in an airtight container for up to 2 days. Per serving (one muffin): 45 cal, 4 g fat (1 g sat), 24 g carbs, 4 g protein, 1 g fiber, 19 mg chol, 232 mg sodium How to Beat Cold Season Being sick is no fun for anyone, but it takes a special toll if you have diabetes. It can throw off your blood sugar and put you at risk for short-term complications. When you're sick, your liver steps up glucose production to provide more energy. At the same time, stress hormones are released that make cells more insulin resistant. The net result is that blood sugar can rise dramatically. To keep your blood sugar in check when you're ill, and to help yourself feel better faster, follow these five steps. Increase monitoring. Test yourself more often than you usually do—at least every three to four hours. If your blood sugar goes higher than 240 mg/dL, do a urine ketone test as well. If ketone results are positive, or if your blood sugar consistently hovers above 240, call your doctor. Stock up. It's important to eat regularly to keep your blood sugar steady. Start with foods that are already part of your healthy diet, such as rice, oatmeal, chicken soup, applesauce, or toast. Keep a supply of broth-based soups, along with saltine-type crackers. Drink plenty of fluids. Aim to drink a cup of fluid (that includes soup broth) every half hour or so. If lack of appetite is making it difficult for you to consume enough food to meet your energy needs, sip sugared drinks like non-diet soda, fruit juices, or sports beverages. Watch the OTC remedies. Some common over-the-counter medicines, such as decongestants with pseudoephedrine, can raise blood sugar. Check with your doctor before taking any drug, herbal remedy, or dietary supplement when you're ill. Rest in bed. Do your immune system and blood sugar a favor by dimming the lights and hopping into bed. It's a good idea to arrange to have your spouse or a close friend or neighbor take over household responsibilities when you're sick.   Until next issue, here's to good health! Neil Wertheimer Editor in Chief, Reverse Diabetes	Advertisement Change One Lose weight simply, safely & forever with this 12-week eating plan. Reverse Diabetes Eliminate the root cause of your disease with this simple step-by-step plan. This really works!        - Tina S., Wappinger Falls, NY
This weekly newsletter is from Reverse Diabetes, a multimedia resource from Reader's Digest to help people with diabetes take control of their health. Look for Reverse Diabetes magazines at newsstands everywhere; Reverse Diabetes books wherever books are sold; and daily tips and conversation at www.Facebook.com/ReverseDiabetes. View our Privacy Policy. Unsubscribe | Subscribe | Privacy Policy Have questions, comments, or suggestions? Email the editors today. Just click here! Reader's Digest Association 750 Third Avenue, 4th Floor, New York, NY 10017 Copyright © 2011 Reader's Digest Association, Inc. All rights reserved.

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	Tuesday September 13, 2011
Walk This Way for Better Blood Sugar Control This is going to sound too good to be true, but just bear with us. How would you like a way to control your blood sugar that doesn't cost anything and that you can do just about every day? It's as simple as putting one foot in front of another. Walking five days a week not only levels blood sugar, but can help you lose weight and strengthen muscles. What's even better news: You don't have to (and should not) heave and gasp and hurt to reap these rewards. Even those new to exercise can raise their heart rates into the vigorous, beneficial zone with little more than brisk walking. When University of Massachusetts researchers asked 84 overweight men and women to walk one mile at a pace that was "brisk but comfortable," the vast majority of the volunteers stepped right up to an average 3.2 mph pace, which translates into hard-to-very hard intensity (70 to 100 percent of their maximum heart rates). The best part? It was easier than people expected, the researchers report. Okay, we know what you're thinking: "I don't need to be taught how to walk, I've been doing it all my life." Sure, sure, but when your goal is to tame your blood sugar, some tips will help ensure you're walking at the best pace for you and with the right form. Here's what you should know. Beginners: Take it slow and easy. If you're new to walking or haven't hit the pavement for a while, or if your doctor—or your body—tells you to start slowly, we recommend beginning with baby steps. Walk for just 10 minutes at a comfortable pace and gradually, over the next few weeks, build up to 20 minutes. Then pick up the pace. Always warm up. Start every walk with five minutes of easy-paced walking—about the same pace at which you'd do your grocery shopping—to get your body warmed up. Then, cool down at the end of each walk with another five minutes of easy-paced walking. Breathe deeply as you walk to a count of 1-2-3. Many people unintentionally hold their breath when they exercise and then suddenly feel breathless and tired. Oxygen is invigorating, and muscles need oxygen to create the energy for movement. So as you inhale, bring the air to the deepest part of your lungs by expanding your tummy and inhale for a count of three. Then exhale fully, either through your nose or mouth, also to the count of three. Take the talk test. Once you're walking for 20 minutes or more each day, aim for a brisk pace—the speed you'd reach if you were 10 minutes late for an appointment. If you can talk phrase by phrase with little pauses for breath in between, you're right on target. Add bursts. Incorporating brief bursts of faster walking during your walks of 30 minutes or more helps you burn more fat and calories in the same amount of time. Move at your usual speed for three to five minutes, then walk even more briskly for one to two minutes. To pick up the pace, take short, quick steps. (Most people try to walk faster by elongating their strides, but this actually slows you down and can lead to joint and shin injuries.) Bend your arms at 90 degrees and pump them quickly. After your fast-walking interval, settle back into your usual brisk pace for three to four minutes, then pick up the pace again for one to two minutes. Do this several times during your walk. Check posture. Improving your walking posture will help you burn more fat and calories and help prevent muscle and joint pain. Stand tall with your spine elongated and your breastbone lifted, sort of like a string is suspending you from your head. This allows room for your lungs to fully expand. Keep your head straight with your eyes focused forward and your shoulders relaxed. Avoid slumping your shoulders forward or hunching them toward your ears. Firm your tummy and flatten your back as you walk to prevent low back pain. Mexican Tostadas In Mexico, tostada refers to flat, crisply fried corn tortillas, topped with beans, shredded chicken, lettuce, cheese, diced tomatoes, and sour cream. In this dish, spicy tomato sauce and pinto beans replace the traditional refried beans. To be more blood-sugar friendly, these tortillas are toasted with a little oil and served with low-fat condiments. Serves 8 Ingredients: Tostadas 2 pounds boneless, skinless chicken breasts 2 tablespoons canola oil 2 large red or green bell peppers, seeded and coarsely chopped 2 large yellow onions, chopped 2 large garlic cloves, thinly sliced 1 tablespoon chili powder 2 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 can (14 ounces) chopped tomatoes with juice, no salt added 1/2 teaspoon sugar 1 can (15 ounces) pinto beans 8 (6-inch) soft corn tortillas Toppings 2 large tomatoes, cut into 1-inch dice 2 cups shredded iceberg lettuce 4 pickled jalapeño chiles, coarsely chopped 1 cup shredded reduced-fat cheddar cheese 1/2 cup low-fat sour cream 2 radishes, sliced Bottled chunky tomato salsa   Preparation: 1    In a large saucepan, place the chicken breasts; add enough cold water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Using a slotted spoon, transfer the chicken to a rack to cool. Shred the meat and set aside. 2    Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers, onions, and garlic. Sauté until softened, about 8 minutes. Stir in the chili powder, paprika, cumin, pepper, and salt; cook 2 minutes. Stir in the tomatoes with their juice and the sugar. Simmer, uncovered, until the sauce thickens, about 8 minutes. Remove from the heat and keep warm. Meanwhile, in a small saucepan, heat the beans over medium heat in their liquid; drain well. 3    In a heavy skillet, heat the remaining oil and toast the tortillas, one at a time, over high heat, until slightly crisp and lightly browned, about 1 minute on each side. Keep hot in foil. 4    To assemble each of the 8 tostadas, divide the tomato sauce, beans, chicken, diced tomato, and lettuce among all 8 tostadas. Sprinkle with a few jalapeños. Top with 1 tablespoon each of the cheddar cheese and sour cream, plus a radish slice and some salsa, if desired. Per serving (one tostada): 329 cal, 8 g fat (1 g sat), 34 g carbs, 32 g protein, 8 g fiber, 67 mg chol, 435 mg sodium Fast Fiesta! Your Guide to Healthy, On-The-Go Mexican Food One glance at a Mexican fast food menu and you probably realize ordering here is a big blood-sugar challenge. Portions are generally huge, fat-laden fried stuff sneaks in as side dishes, entrées tend to be loaded with cheese, and sometimes dishes include a cup or more of white rice (blood-sugar enemy #1).  Before your next south-of-the-border ordering adventure, check out these eight Mexican menu items that can help you control diabetes. • Ceviches – marinated raw fish or seafood, which are a great source of protein, too • Guacamole – full of good fats but dip with soft tortillas not deep-fried chips • Soups – options include gazpacho—a spicy cold vegetable soup, black bean, and tortilla • Fajitas – one of your best bets for an entrée with less fat and calories; be sure to load yours up with onions and peppers • Grilled chicken and fish – white meat chicken and fish are the leanest protein sources on the menu • Rice and beans – just be sure it's not fried rice, which is loaded with fat • Soft tacos – hard tacos are fried, and remember, a small tortilla is nutritionally equal to a slice of bread • Bean burritos – beans help balance out the glycemic load of the tortilla Until next issue, here's to good health! Neil Wertheimer Editor in Chief, Reverse Diabetes	Advertisement Massage Mat Relieve tension, fight depression & relax your way to better blood sugar. Kitchen Cabinet Cures Find hundreds of the absolute best home remedies. 759 breakthrough tips that could save your life. -- 759 Secrets for Beating Diabetes
This weekly newsletter is from Reverse Diabetes, a multimedia resource from Reader's Digest to help people with diabetes take control of their health. Look for Reverse Diabetes magazines at newsstands everywhere; Reverse Diabetes books wherever books are sold; and daily tips and conversation at www.Facebook.com/ReverseDiabetes. View our Privacy Policy. Unsubscribe | Subscribe | Privacy Policy Have questions, comments, or suggestions? Email the editors today. Just click here! Reader's Digest Association 750 Third Avenue, 4th Floor, New York, NY 10017 Copyright © 2011 Reader's Digest Association, Inc. All rights reserved.

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	Tuesday September 06, 2011
Can You Get Off Your Meds? Successfully managing diabetes means living a life of goals, some small, some large. But when you attain them, you feel an invigorating, healthy sense of accomplishment. One such goal might be eating right for a week. Another could be walking more. Some of the more immediate rewards of these achievements are dropping a few pounds and feeling more energetic. But one of the larger goals that you might tuck in the back of your mind is reducing or eliminating the need for medication. Sure, it takes hard work, willpower and dedication, but many folks have managed to reverse diabetes and get off their meds. Of course, any change in medication needs to be closely monitored by your doctor. You can't just wake up one day and say that you're done taking medication. That's sort of like The Office's Michael Scott declaring bankruptcy by yelling "bankruptcy!" A decision to go off meds needs to be made slowly and with full consultation and approval of your doctor. To manage your expectations possibly getting off medication, you must remember that diabetes is a progressive disease. That means the longer you have it, the more likely you'll need pharmaceutical help to manage it. But changing your life so you don't need medications can be achieved. Here's what you might expect if you succeed in bringing your blood sugar down to the following levels: 126 to 140–150 mg/dL: While still above normal, these levels are low enough that you may be able to stop taking medication. Just be sure and talk with your doc. 150 to 200 mg/dL: The chances are good that continuing to eat right and exercise, you may get off medication. For now, however, you may still need medication and perhaps occasional doses of insulin. Above 200 mg/dl: You may still need medication or full-time insulin coverage, and possibly both, but you may be able to reduce your doses or make other adjustments. Keep in mind that if eliminating the need for medication is not an option, your efforts to lower your blood-sugar numbers will have many additional benefits, such as lowering your blood pressure and improving your cholesterol numbers. And, of course, you'll enjoy a greater sense of control over your health. Grilled Salmon in Ciabatta At a game day tailgate or in your own backyard, fresh salmon fillets may be the healthiest thing you ever throw on your grill. Served in warm ciabatta rolls with mixed salad leaves and a basil mayonnaise, this low-fat dish also racks up the points on the heart-healthy, omega-3 scoreboard. Serves 4 Ingredients: Juice of 1 lime 3 tablespoons chopped fresh basil 4 (4 ounce) skinless salmon fillets 2 1/2 tablespoons plain low-fat yogurt 2 1/2 tablespoons low-fat mayonnaise 1/2 teaspoon finely grated lime zest 4 ciabatta or whole-wheat rolls, about 2 ounces each Salt and pepper Mixed salad leaves, such as arugula, baby spinach, and red chard   Preparation: 1    Mix together the lime juice, 2 tablespoons of the basil, and salt and pepper to taste in a shallow, nonmetallic dish. Add the salmon fillets and turn them in the mixture to coat well all over. Cover and leave to marinate in the refrigerator for 30 minutes. 2    Meanwhile, mix together the yogurt, mayonnaise, lime zest, and remaining tablespoon basil in a small bowl. Season lightly with salt and pepper. Cover and refrigerate until needed. 3    Preheat the grill to medium-high. Remove the salmon fillets from the marinade and place them on a clean, well-oiled rack. Brush the salmon with a little of the marinade, then grill until the fish it's just cooked and the flesh is beginning to flake, about 4 to 5 minutes on each side. Brush the marinade again after you have turned the fillets. While the fish is cooking, wrap the ciabatta rolls in foil and warm them for 5 minutes. 4    Split the ciabatta rolls in half and spread the cut sides with the basil mayonnaise. Put a cooked salmon fillet on the bottom half of each roll and top with a few mixed salad leaves. Put the top half of each roll in place and serve immediately. Per serving: 356 cal, 13 g fat (2 g sat), 30 g carbs, 28 g protein, 2 g fiber, 78 g chol, 429 mg sodium Your Game Plan: Healthy Tailgating It's about that time of year for football. Getting out to the game to root for your favorite team with family and friends. And that includes the fun—and potentially unhealthy—tradition of tailgating. While tailgating is chock-full of unhealthy eats, such as meat slathered in sugar-laden sauces, hot dogs loaded with nitrates, and the temptation of an ice cold beer (or two), there's no reason to skip the pre-game festivities. Instead, go paint your face and pack along these three tips for healthier eating along with your grill and charcoal. Look to the ocean. Don't limit your tailgating choices to burgers and dogs. Salmon steaks make a nutritious main dish. Brushed with a little olive oil to keep them from sticking, you have an easy to prepare and delicious blood-sugar friendly meal. An on-the-go way to cook salmon is to wrap it tightly in foil with lemon slices, dill, thyme, salt, and pepper, then drop the packet on the grill and bake to perfection. Add color. If "meat" is the only color for your game-day grub, it's time to add a rainbow to your grill. Either in a grilling basket or on skewers, throw on peppers, zucchini, asparagus, onions, eggplant, and tomatoes. Coat them with olive oil and you're ready for the coals. Turn every few minutes and remove them as soon as they start to soften. Fire up a fruity dessert. At tailgate parties, it's easy to mindlessly snack on whatever's in a bag or box. For a healthy finale to your pre-game festivities, choose fruit. Brush thick slices of pineapples or peach halves with a little oil, then grill for a few minutes. Grilling brings out the natural sweetness of the fruit's sugars for a satisfying finish to the meal. Touchdown!   Until next issue, here's to good health! Neil Wertheimer Editor in Chief, Reverse Diabetes	Advertisement Reverse Diabetes Eliminate the root cause of your disease with this simple step-by-step plan. Healthy Heart Miracle Diet Lose weight, look fabulous and live longer– with delicious, filling food! Small eating changes that really work!        -- Healthy Heart Miracle Diet
This weekly newsletter is from Reverse Diabetes, a multimedia resource from Reader's Digest to help people with diabetes take control of their health. Look for Reverse Diabetes magazines at newsstands everywhere; Reverse Diabetes books wherever books are sold; and daily tips and conversation at www.Facebook.com/ReverseDiabetes. View our Privacy Policy. Unsubscribe | Subscribe | Privacy Policy Have questions, comments, or suggestions? Email the editors today. Just click here! Reader's Digest Association 750 Third Avenue, 4th Floor, New York, NY 10017 Copyright © 2011 Reader's Digest Association, Inc. All rights reserved.